Kofte In Pita Pockets Recipes

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MEDITERRANEAN PITA POCKETS



Mediterranean Pita Pockets image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 (8-ounce) container plain yogurt
2 tablespoons chopped fresh parsley leaves
1 tablespoon hot sauce
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
4 pita pockets
8 slices leftover beef brisket from Grilled Beef Brisket with Tangy Mop Sauce recipe
1 cup leftover Pickled Cucumber Salad from recipe

Steps:

  • In a small bowl mix together the yogurt, parsley, hot sauce, cumin, and salt and pepper, to taste.
  • Slice the top off of each pita pocket. Fill each pocket with 2 slices of brisket, a quarter of the pickled cucumbers and drizzle with the yogurt mixture. Arrange on a serving platter and serve.

BREAKFAST PITA POCKETS



Breakfast Pita Pockets image

A good substitute for the plain old omelet. You can use a variety of ingredients; however, I like the all meat version. Serve with salsa and ketchup!

Provided by SJKANG

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 25m

Yield 2

Number Of Ingredients 5

2 slices bacon
2 links pork sausage
2 slices Canadian-style bacon
3 eggs, beaten
1 pita bread, cut in half

Steps:

  • Place bacon, sausage, and Canadian-style bacon in a medium skillet over medium heat. Fry until evenly brown; drain. Crumble bacon, and chop sausage.
  • Mix eggs into the skillet, and scramble with the bacon and sausage until no longer runny.
  • Place pita bread in a microwave, and heat on High about 30 seconds, until warm. Spoon the egg mixture into the pita bread halves, and serve warm.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.9 g, Cholesterol 331 mg, Fat 27.4 g, Fiber 0.7 g, Protein 24.8 g, SaturatedFat 8.5 g, Sodium 993.3 mg, Sugar 1 g

PITA PIZZA POCKETS 4 WAYS RECIPE BY TASTY



Pita Pizza Pockets 4 Ways Recipe by Tasty image

These pizza pita pockets come together in a flash - great for a weeknight dinner or when you need a quick snack. Choose your favorite fillings from the options below, or experiment with your own combos!

Provided by Chris Salicrup

Categories     Lunch

Time 35m

Yield 8 servings

Number Of Ingredients 20

1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
12 slices pepperoni
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup pineapple, chunks
¼ cup canadian bacon, diced
1 large pita
¼ cup pizza sauce
½ cup shredded mozzarella cheese
¼ cup button mushroom, sliced
¼ cup green bell pepper, diced
2 tablespoons black olive, sliced
1 large pita
¼ cup barbecue sauce
½ cup shredded mozzarella cheese
¼ cup chicken, grilled. diced
2 tablespoons jalapeño, pickled

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • Make the pepperoni pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, and 6 pepperoni. Place on a prepared baking sheet.
  • Make the Hawaiian pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons pineapple, and 2 tablespoons Canadian bacon. Place on a prepared baking sheet.
  • Make the veggie supreme pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of pizza sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons mushrooms, 2 tablespoons green pepper, and 1 tablespoon olives. Place on a prepared baking sheet.
  • Make the BBQ chicken pita pizza: Cut the pita in half crosswise to form 2 pockets and fill each pocket with 2 tablespoons of barbeque sauce, ¼ cup (25 G) shredded mozzarella, 2 tablespoons diced chicken, and 1 tablespoon pickled jalapeños. Place on a prepared baking sheet.
  • Bake the pita pizzas for 10 minutes, until the cheese is melted.
  • Enjoy!

Nutrition Facts : Calories 228 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 1 gram, Protein 14 grams, Sugar 5 grams

KOFTE IN PITA POCKETS



Kofte in Pita Pockets image

This is a Turkish sandwich based on a recipe from Carole Handslip's book, Step-by-Step 50 Great Sandwiches. When I make my own pita bread to go with them, I give this 5 stars! Serve with a minted yogurt sauce, such as recipe #36126, #36126.

Provided by mersaydees

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 slice bread
1/2 lb ground lamb
1 garlic clove, crushed
1 small onion, finely chopped
1 teaspoon ground cumin
1 tablespoon of fresh mint, chopped
salt and pepper
1 tablespoon pine nuts
1/4 cup flour (for coating)
1/2 cup oil
4 pita breads
1 onion, cut into thin rings
2 tomatoes, sliced (or cut into wedges)

Steps:

  • Preheat the oven to 425 degrees F.
  • Soak the bread in water for 5 minutes, then squeeze dry and add to the next 7 ingredients. Mix until thoroughly blended and malleable. Shape into small balls the size of a walnut, using dampened hands so that the mixture does not stick. Lightly coat in flour.
  • Shallow-fry for about 6 minutes, turning frequently, until golden brown.
  • Warm the pita bread in the oven for a few minutes until puffed up, then cut a thin strip off one side of each pita to make a pocket.
  • Fill pita with onion rings, tomato wedges, and a few Kofte.

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